AIR Announces the Culinary AffAIR 2010 Menu

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by Asheville Area Chamber of Commerce
on Friday, January 22, 2010

The Asheville Area Chamber of Commerce and the Asheville Independent Restaurant Association (AIR) are pleased to announce the menu for The Culinary AffAIR 2010, presented by the FIRC Group. The elegant evening will be hosted by Janice and Joe Brumit at the Burghley Ballroom in the Doubletree Biltmore Hotel, Thursday, January 28, 2010 from 7 until 11 p.m.

The Culinary AffAIR features the offerings of over 10 of Asheville's finest independent restaurants. "This menu is the culmination of many talented chefs working together to craft one of Asheville's most delightful culinary experiences. From cocktails to dessert, each offering will be unique and memorable," said Kevin Schwartz, President of the Asheville Independent Restaurant Association.

The black tie evening begins with a cocktail hour featuring several hors d'oeuvres stations, each paired with a signature cocktail. This hour of mingling and tasting will include many delights such as:

• People's Choice Scallop Chili paired with Tequila Fresca presented by the Lobster Trap
• Warm Biscuit Sandwiches paired with Irish Coffees presented by The Colorful Palate
• Jumbo Lump Crab Cakes paired with Key Lime Pie Martini presented by Frankie Bones Restaurant and Lounge
• Shrimp and Grit Cakes with Green Tomato Jam and Peppered Bacon paired with a Vodka Limeade presented by Luella's Bar-B-Que

The independent restaurateurs and chefs of the Asheville area will then invite you to be seated for a six-course dinner. They will serve you and your guests from appetizer to dessert, each with an aptly paired wine. The AIR restaurants have worked together to determine and prepare the menu which includes:

First Plate Presented by Fiore's Ristorante Toscana

Portobello Crab Napoleon: Sauteed fresh lump and claw Crabmeat, Scallions and Roma Tomatoes in a Sherry cream sauce layered between fresh Arugula, grilled Portobello cap and Puff Pastry

Paired with Harlequin Viognier, Columbia Valley, WA

Second Plate presented by The Corner Kitchen

Butternut Squash and Beet "Yin-Yang" Puree with Cucumber Raita

Paired with Antigua Cava Chardonnay, Mendoza, Argentina

Third Plate presented by Savoy and Dining Innovations

Lobster and Diver Scallop Rice Paper "Present" with butternut squash, Japanese eggplant and yardlong beans with a lemongrass-carrot butter broth

Featured Wine: McWilliams Riesling, SE Australia

Fourth Plate presented by Bouchon

Roasted Breast of Guinea Hen on a Nest of Gewurztraminer Braised Cabbage

Featured Wine: Vina Alarba Grenache, Catalunya, Spain

Fifth Plate Presented by Blue Ridge Dining Room at The Grove Park Inn Resort and Spa

Roasted Rack of Venison with a Red Wine and Porcini Mushroom Demi-Glace

Featured Wine: Grove Park Inn Resort and Spa, Merlot

Sweet Plate Presented by The French Broad Chocolate Lounge

Liquid Truffle: Decadent hot sipping chocolate, garnished with freshly whipped cream and grated chocolate, served with cacao nib-infused meringue kiss

Bread Service Presented by City Bakery

Assortment of freshly-baked, hand-shaped artisan breads

If you have a love affair with fine cuisine call (828) 232-2247 today to make sure there's a place card with your name on it. Tickets are $125 per person and must be purchased by January 22. Please visit AshevilleChamber.org for more information.

The Asheville Area Chamber of Commerce is a more than 2,000-member organization representing 86,000 employees. Chamber members collaborate with community organizations and coalitions to support the community and each other with the mission of increasing the region's livability by advancing its economic vitality. The Asheville Chamber works diligently to ensure that Asheville continues to grow and prosper while also protecting the natural beauty of the area. In 2006, the Chamber moved to a new location and is now home to the 4,000 square foot Visitor Center which welcomes 200,000 visitors per year.

Content Source: www.ashevillechamber.org

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